Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction

Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min...

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Main Authors: Nor Azizah Mohammad, Dayang Norulfairuz Abang Zaidel, Ida Idayu Muhamad, Mariani Abdul Hamid, Harisun Yaakob, Yanti Maslina Mohd Jusoh
Format: Article
Language:English
Published: Elsevier 2019-10-01
Series:Heliyon
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844019362310
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spelling doaj-96a5aa82ef9c46c6b6a806be879cbe4e2020-11-25T02:49:21ZengElsevierHeliyon2405-84402019-10-01510e02571Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extractionNor Azizah Mohammad0Dayang Norulfairuz Abang Zaidel1Ida Idayu Muhamad2Mariani Abdul Hamid3Harisun Yaakob4Yanti Maslina Mohd Jusoh5Food and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaFood and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; Institute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; Corresponding author.Food and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, Malaysia; IJN-UTM Cardiovascular Engineering Centre, Institute of Human Centred Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaInstitute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaInstitute of Bioproduct Development, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaFood and Biomaterial Engineering Research Group, School of Chemical & Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, UTM, 81310, Johor Bahru, Johor, MalaysiaTotal phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min of irradiation time, 25 mL/g of solvent-to-solid ratio and 71% of ethanol concentration. The predicted results for four responses were as follows; 320.31 mg gallic acid equivalent/g extract, 83.63% and 93.77% inhibition (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) assays), and 144.56 mg Trolox equivalent/g extract (FRAP, Ferric reducing antioxidant power). The predicted and actual values were statistically insignificant (P > 0.05). Therefore, these results confirmed that the examined model was acceptable and relevant. MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique.http://www.sciencedirect.com/science/article/pii/S2405844019362310Biochemical engineeringFood engineeringFood technologyFood processingBioactive compoundAntioxidant
collection DOAJ
language English
format Article
sources DOAJ
author Nor Azizah Mohammad
Dayang Norulfairuz Abang Zaidel
Ida Idayu Muhamad
Mariani Abdul Hamid
Harisun Yaakob
Yanti Maslina Mohd Jusoh
spellingShingle Nor Azizah Mohammad
Dayang Norulfairuz Abang Zaidel
Ida Idayu Muhamad
Mariani Abdul Hamid
Harisun Yaakob
Yanti Maslina Mohd Jusoh
Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
Heliyon
Biochemical engineering
Food engineering
Food technology
Food processing
Bioactive compound
Antioxidant
author_facet Nor Azizah Mohammad
Dayang Norulfairuz Abang Zaidel
Ida Idayu Muhamad
Mariani Abdul Hamid
Harisun Yaakob
Yanti Maslina Mohd Jusoh
author_sort Nor Azizah Mohammad
title Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
title_short Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
title_full Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
title_fullStr Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
title_full_unstemmed Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction
title_sort optimization of the antioxidant-rich xanthone extract from mangosteen (garcinia mangostana l.) pericarp via microwave-assisted extraction
publisher Elsevier
series Heliyon
issn 2405-8440
publishDate 2019-10-01
description Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM). The MAE extraction conditions to obtain optimum antioxidant-rich xanthone extract were at 2.24 min of irradiation time, 25 mL/g of solvent-to-solid ratio and 71% of ethanol concentration. The predicted results for four responses were as follows; 320.31 mg gallic acid equivalent/g extract, 83.63% and 93.77% inhibition (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) assays), and 144.56 mg Trolox equivalent/g extract (FRAP, Ferric reducing antioxidant power). The predicted and actual values were statistically insignificant (P > 0.05). Therefore, these results confirmed that the examined model was acceptable and relevant. MAE led to a slightly similar antioxidant capacity and a higher extraction of α-mangostin, a major xanthone of mangosteen pericarp as compared to water bath-maceration technique.
topic Biochemical engineering
Food engineering
Food technology
Food processing
Bioactive compound
Antioxidant
url http://www.sciencedirect.com/science/article/pii/S2405844019362310
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